Peppermint creams

Directions

1. 1
   Step 1: whisk the egg white until frothy.
2. 2
   Sive in the iceing suggar ang mix well add the peppermint essence and the colouring and mix well
3. 3
   Step 2: sprinkle iceing sugar onto your hands.
4. 4
   Role teaspoon sized amounts of the mixture into small balls and place on the bakeing tray
5. 5
   Step 3: flatten the balls with a fork to form flat discs.
6. 6
   Place in the fridge for 1 hour until firm
7. 7
   Step 4: put the chocolat into pieces into a heatproof bole.place the bowl on a pan of simmering water (about 5cm deep)
8. 8
   Step five: when the chocolat has melted, remove from.heat and sture until smoth allow to vool a litte
9. 9
   Step 6: dip eatch sweet into the chocolat until half coverd, place the sweets on the non-stick paper to set keep cool place in fridge until needed